WOK N ROLL II

High Priority - Container of medicine improperly stored. Medicine stored above prep table at the end of the cook line.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee at the front counter area, started working with food and no hand washed occurred, inspector addressed situation, female employee washed her hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, two male employee touching cooked chicken (cooling process) with their bare hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the prep area, two flying insects

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the beginning of the cook line, raw chicken container stored above cooked chicken, Manager moved and stored property Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, cut cabbage 83F, items out of refrigeration for more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, cut cabbage 83F, item out of refrigeration for more than 4 hours. Also at room temperature, raw shell eggs 67F, per employee eggs were moved out of refrigeration approximately at 2:40pm.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed his hands in three compartment sink

Intermediate - Handwash sink not accessible for employee use at all times. Items stored inside sink at the cook line entrance, employee moved. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two cards expired

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls no handle inside cooked yellow and white rice, also inside cooked meats and flour containers.

Basic - Food stored on floor. At the cook line oil jugs on floor, also in walk-in cooler, onions bags and sprouts container on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the end of the cook line, knife between reach-in cooler and prep table, employee moved. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At the prep area, white cutting board on top of a wet white cloth.

Basic - No copy of latest inspection report available. Not available

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the cook line entrance, opened employee drink above cooked chicken and sauces.

Basic - Single-service articles not stored inverted or protected from contamination. At the cook line entrance to go containers not inverted.

Basic - Time/temperature control for safety food thawed in an improper manner. Inside three compartment sink, raw chicken 48F-51F thawed at room temperature, Manager moved and placed ice on top with running water. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw chicken above cooked chicken, Manager moved and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the end of the cook line, cut cabbage and noodles no time marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, yellow rice 110°, rice was cooked at 1:30pm, Manager moved rice to rice cooker to reheated to 165°. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line near back door, big can inside sink.

Basic - Bowl or other container with no handle used to dispense food. At the cook line, inside cooked chicken container, bowl no handle, also inside cooked Hot holding rice, Manager moved the containers. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach-in cooler at the cook line, employee moved. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, cigarettes and electronic cigarette stored above reach-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the end of the cook line, knife between prep table and reach-in cooler. Repeat Violation

High Priority - Container of medicine improperly stored. At the cook line, two medicine above prep table, Employee moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At the front counter area, hand sanitizer containers on top of ice machine, employee moved. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, cooked chicken containers date marked 08/18/21, per Employee chicken was cooked and freeze 8/18/21 and pulled out of freezer 08/23/21.

Basic - Bowl or other container with no handle used to dispense food. Multiple inside cooked food containers and dry goods, employee moved all. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach-in cooler, Employee moved. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in Freezer at the cook line, employee food above customers food. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line one knife between prep table and reach-in cooler, employee moved to sink. Corrective Action Taken Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the dry storage area, multiple scoops with handles touching the food, employee moved all. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. At the three compartment sink, cleaned utensils stored above sink with food residue

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, employee inverted. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Under three compartment sink, employee moved off the floor. Corrected On-Site